ANGUS BEEF BRESAOLA

Angus Bresaola is a cold cut produced from a selection of the best meat from one of the oldest and most prized breeds of cattle, i. e. the Angus. Its meat is very tender and has a unique flavour. Angus Bresaola is a gourmet product that can satisfy even the most refined and demanding connoisseur.

Angus is a Scottish breed, named after the area in Scotland where it originates. It is one of the most widely reared breeds in the world and its meat is used to make gourmet specialities. It is also characterised by a high marbling fat content and is rich in protein. These aspects result in a very soft and tender meat that melts in your mouth and is particularly nourishing.

Angus Bresaola, as it is produced from one of the most delicious cuts of meat, is a cured meat that is recognised for its excellent quality and particular finesse. Its flavour is so exceptional that we recommend tasting it natural, to enjoy all the different nuances of its taste. Thinly sliced, it will enhance a platter of mixed cold cuts for an aperitif with friends.

However, it is worth noting some very refined combinations that allow you to further exalt the flavour of all the ingredients and create special dishes. For a very original starter, you can make pumpkin pancakes garnished with stracciatella di bufala and a slice of Angus Bresaola. Otherwise, this cured meat combines very elegantly with an asparagus and artichoke cream risotto garnished with a wafer of Parmigiano Reggiano PDO.

Processing

The Angus Bresaola is distinguished by its excellent quality and the use of a very fine raw material derived from the best beef breeds. Handcrafted according to a traditional production method, with great care and attention to offer a product with truly unique organoleptic qualities.

Once the meat has been carefully selected, it is trimmed. This process must be carried out with extreme skill and precision to remove unwanted fat and external parts rich in tendons, without cutting into the flesh.

The meat is then flavoured with aromatic plants and cured for a period that depends on the producer and the type of product to be obtained.

Once the Angus Bresaola is ready, it is vacuum-packed to preserve all its qualities and taste peculiarities.